2539 Côde Veau en Belle-Vue

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To present a veal cutlet en Belle-vue it is necessary to braise it first, allow it to become quite cold and then to dry the surface well with a clean cloth. It may then be prepared according to either of the two following methods.

  • 1) Trim the cutlet and decorate the top surface with shapes of vegetables fixing them with a little almost setting jelly.

    Set a layer of jelly in the bottom of a mould which can comfortably hold the cutlet. Place the decorated cutlet on top of this, decorated side downwards. Fill with sufficient jelly to cover the cutlet and place in a refrigerator to set well.

    For service, heat the point of a small knife in hot water and trim round the cutlet to its shape and to separate off any excessive amount of jelly. Place the mould on a folded cloth dipped in hot water for a few moments and carefully turn it over to demould on to a cold dish.

    Surround with a little chopped jelly.

  • 2) Take an oval or long dish of similar dimensions to the trimmed cutlet. Set a thinnish layer of jelly in the bottom and decorate the surface of this with shapes of vegetables. Fix this decoration with a little almost setting jelly. Place the cutlet on top, cover with jelly and allow it to set in a refrigerator.

To Serve

Dip the utensil in hot water for a few moments and turn it over to demould on to a cold dish.

Surround with a little chopped jelly.